Garlic and Rosemary Braised Short Ribs

Serving: Serve these braised short ribs over mashed potatoes, polenta, or a side of vegetables to soak up the flavorful sauce.

Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or on the stove with a splash of broth to keep them moist.

Variations
Herb Variations: Try adding thyme or bay leaves for a different aromatic twist to the braising liquid.

Make It Spicy: Add a pinch of red pepper flakes to the garlic and onion for a little heat.

FAQ
Can I use a slow cooker for this recipe?
Yes, after searing the short ribs and sautéing the aromatics, transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the ribs are tender.

Can I make this ahead of time?
Yes, these short ribs can be made ahead and stored in the fridge for up to 3 days. Reheat gently on the stove before serving.

This Garlic and Rosemary Braised Short Ribs recipe will fill your home with delicious aromas and leave you with tender, flavorful meat that falls off the bone. Perfect for a cozy meal with a touch of elegance!